FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (4): 208-211.

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Analyzed Variation Trend of Limonin in Fermentative Broth Citrus Juice by UPLC-MS/MS

  

  • Received:2011-12-27 Revised:2013-01-08 Online:2013-02-25 Published:2013-01-29

Abstract:

Abstract: Objective: Determined the limonin in the citrus juice fermentative broth by UPLC- MS/MS, analyzed the limonin’s variation trend in citrus processing fermentation products. Method: The column was waters ACQUITY BEH C18 (50 mm x 2.5 mm,1.9μm); Mobile phase: Using gradient elution, A was acetonitrile and B was water, A: 10%(0min)-50%(3min)- 10%(4min)-10%(5min);The velocity of flow was 0.3 ml?min-1; column temperature was 40℃; Injection quantity was 5μL; Detection time was 5min; ESI (+) scan, the limonin’s parents were m/z=471.1 , daughter were m/z=425.3 and m/z=161.1; Result: Limonin can be detected at the analytical conditions, Limonin’s content was change from the fermentation time, preservation of the longer, lower the content of limonin. Conclusion: citrus juice fermentative broth is extended the storage time, which is conducive to the removal of bitter substances.

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